A colorful, fresh Mediterranean-style toast topped with creamy avocado, juicy tomatoes, feta cheese, olives, walnuts, herbs, and extra-virgin olive oil. It makes a delicious breakfast, brunch, or light lunch. Similar avocado-and-feta toast recipes commonly use sourdough/whole-grain bread, lemon, tomato, feta, and herbs.
Ingredients — 2 Servings
- 2 thick slices sourdough or whole-grain bread
- 1 ripe avocado
- 1 cup mixed cherry tomatoes, halved
- ¼ cup crumbled feta cheese
- ¼ cup Kalamata or black olives
- 2 tbsp walnuts, roughly chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley or basil, chopped
- ¼ tsp dried oregano
- ¼ tsp black pepper
- Pinch of sea salt
- Optional: red pepper flakes
- Optional: 1 small garlic clove for rubbing the toas
Instructions
1. Toast the bread
Toast the sourdough until golden brown and crisp. For extra flavor, lightly rub the warm toast with a cut garlic clove.
2. Prepare the avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, a small pinch of salt, and black pepper. Mash lightly with a fork while leaving some chunks for texture.
3. Prepare the toppings
Halve the cherry tomatoes and roughly chop the walnuts. Have the olives, feta, and herbs ready.
4. Build the toast
Spread the mashed avocado generously over each slice of toast.
5. Add the toppings
Arrange the tomatoes and olives over the avocado. Sprinkle with crumbled feta, chopped walnuts, parsley/basil, and oregano.
6. Finish
Drizzle with extra-virgin olive oil and add a little freshly cracked black pepper. Add red pepper flakes if you like some heat.
7. Serve immediately
Serve while the bread is crisp and the toppings are fresh.
Time
- Prep: 8 minutes
- Cook: 2–3 minutes
- Total: 10–12 minutes
- Servings: 2
Nutrition Information
Approximate per serving — will vary according to bread size, avocado amount, feta, walnuts, and olive oil.
- Calories: ~400 kcal
- Protein: ~10 g
- Carbohydrates: ~39 g
- Fat: ~25 g
- Saturated Fat: ~5 g
- Fiber: ~9 g
- Sugar: ~5 g
- Sodium: ~500–700 mg
For comparison, published avocado-toast recipes with feta and tomato generally fall in a similar calorie/macro range, but exact nutrition changes substantially with portion sizes and toppings.
Recipe Tips
- Use ripe but firm avocado so the toast doesn’t become watery.
- Toast the bread well because the avocado and tomatoes add moisture.
- Don’t completely puree the avocado—some texture makes the toast better.
- Add the walnuts just before serving to keep them crunchy.
- For a higher-protein meal, add a poached or boiled egg.
- For a lighter version, reduce the olive oil and walnuts.
- This recipe contains dairy (feta) and tree nuts (walnuts).
Q&A
Q: Can I use regular bread instead of sourdough?
Yes. Whole-grain, multigrain, or your favorite rustic bread all work well.
Q: Can I make this without feta?
Absolutely. You can leave it out or use a dairy-free feta alternative.
Q: Can I prepare it ahead of time?
It’s best assembled just before eating. You can prepare the avocado mixture and toppings separately, then assemble when ready.
Q: Can I add eggs?
Yes! A poached, fried, or boiled egg is an excellent addition for extra protein.
Q: Are walnuts necessary?
No. They add crunch, but you can omit them or replace them with pumpkin seeds or sunflower seeds.
Q: Is this vegetarian?
Yes, provided the bread and feta you use are vegetarian-friendly.
Q: Is it Mediterranean-style?
Yes—the combination of avocado, tomatoes, olives, feta, herbs, lemon, and extra-virgin olive oil fits a Mediterranean-inspired flavor profile.